This is an old recipe handed down through my family, the origins are West Indian, but there are Far Eastern undertones. This is a fresh, highly spiced and tasty dish, popular with all of the family. You can supplement the Pork with Chicken and even Monkfish works well as an alternative.
Ingredients:
- Pork tenderloin
- 1 large onion
- 2 inches of fresh ginger
- 2 cloves of garlic
- 1 tablespoon of curry power or garam masala mix
- 1 large orange
- 2 sticks of celery
- Mushrooms
- White wine
- Chicken stock
- Low fat natural yogurt
- Plain basmati rice
Method:
- First, slice the pork tenderloin into 1 inch cubes.
- Cut up the onion in small slices.
- Grate 2 inches of fresh ginger.
- Crush 2 cloves of garlic.
- Slice open the orange and squeeze the juice over the pork.
- Thinly slice the orange peel approx 1 cm wide and chop into small pieces.
- Place all the above into a pan with a table spoonful of white wine to prevent it sticking and stir until the onion has become opaque.
- Add in freshly chopped and washed mushrooms and the 2 slices of celery thinly chopped and cook for a further 5 minutes, adding in a half a glass of white wine.
- Whilst the onions and orange are cooking, gently brown the pork in another dish.
- Once the pork is browned, add the rest of the ingredients to the pork that you have been cooking and add half a pint of chicken stock. Gently simmer for 40 minutes.
- 10 minutes before serving, cook the rice.
- Just before serving, add in 2 single portions of natural yogurt and stir, take the pan off the heat whilst doing so or so that it doesn’t curdle and stir thoroughly. (the original recipe has single cream but this has been substituted by yogurt which gives it a fresher, lighter taste, cream can make this dish quite heavy, however, it is an option if you wish to indulge!!)
This dish is delicious with a Sauvignon or Pinot Gris or alternatively, I always enjoy it with a nice Merlot!!
